Beef Jerky

[Dougr]

Last spring my local butcher had Corned Beef on sale for St. Patty's Day. I bought one, had him trim it up and slice it for me (cross grained). I soaked the strips in water to leach some of the salt out. I use a Soy Sauce based marinade. In my opinion, and everyone else who tasted it, in a blind taste taste, it is preferred over the jerky I make with the eye of the round roasts. I smoke it using the Smoke Boost Feature and with Knotty Wood's Almond Cabernet pellets.

Has anyone else tried using Corned Beef for your Jerky?

 

[Photoman]

How long did you smoke it for and what temp?

 

[Dougr]

How long did you smoke it for and what temp?

I use smoke boost (180°) for the entire cook. Depending on the thickness and quantity, I usually cook it for somewhere between 2 - 3 hours. It also depends on how soft or hard you want your jerky. Just keep checking it.

 

[JBauern57]

Hello. I just joined the forum, and have not purchased a SEARWOOD yet. I just came across your post today, as i did a search for JERKY. You say you used the smoke boost ( 180) for the entire time? Is that because the smoke boost temp is lower? Any information you can provide will be appreciated. Thank you

 

[Dougr]

Hello. I just joined the forum, and have not purchased a SEARWOOD yet. I just came across your post today, as i did a search for JERKY. You say you used the smoke boost ( 180) for the entire time? Is that because the smoke boost temp is lower? Any information you can provide will be appreciated. Thank you

I typically get my jerky meat sliced at 1/8". I use Cabelas 3-Tier Jerky Rack with Tray and the extra Extra Jerky Racks. My Searwood 600 will hold a total of 5 racks and tray, plus I also use the upper rack that comes with the Searwood between the 4th and fifth racks. I can smoke between 4# and 4 1/2# of meat.

I use it on smoke boost for the whole time. It does a great job getting the moisture out and leaves a very nice smokey taste.

Hope this helps.